gennarino wrote:
> "Joanne"
>
>> Anyone know why I can't get the batter right?
>>Wanted to surprise the kids for Christmas!
>
>
> I hope you are able to read Italian (I don't speak english very well and so
> Ican write my recipeonly italian).
> From my web site: http://www.gennarino.org/struffoli.htm
I can't read Italian (still blame my sainted mother for not teaching me
at least a little!), and automatic translation is pretty poor, but here
is Babelfish's attept. (Perhaps more for humor than usefulness!)
One of most typical christmas cakies, immancabile on the imbandite
tables for the cenone of the eve. L'esecuzione is not fastest but
relatively simple (on condition of having a minimum of familiarity with
the frittura). That one that follows is the prescription traditionally
continuation from my characterized family dall'assenza of leaveing
agents and struffoli particularly croccanti. In the case they prefer
themselves more swell, a pizzico of bicarbonate or ammonia for cakies
can be added all'impasto. In this case, to remember itself to absolutely
respect the rest of the paste of some hour before forming the struffoli.
Difficulty: average
Time of preparation: 20 minuteren more the time than baking of the paste
Equipment: spianatoia in order to paste, one rather wide frying pan, a
well sharpenned knife.
Type of capacity: Cake
Portions: for ten persons
Ingredients:
Flour 400 gr,
Eggs 4,
sugar 2 spoons,
butter or, preferibilmente, strutto 25 gr,
1 drink of anise,
Rind of average grattuggiata lemon
grattuggiata means Rind orange
Know them a pizzico oil or strutto in order to fry
In order to flavor and to decorate:
Honey 400 gr,
confettini colors to you (to Naples is called "diavulilli"
Confettini cannellini, confettini that all'interno they contain aromas
to the cinnamon
confettini silverplates to you,
100 gr of candita orange,
100 gr of candito cedar,
50 gr of zucca candita (to Naples is called "cocozzata") preferibilmente
bought to large pieces and cut to the moment dell'uso, trying to avoid
that one sold already cut in the supermarkets that it knows indeed little.
Procedu
To paste all well the ingredients and to leave to rest l'impasto some
hours, in one ciotola covered from one dust cloth.
Reimpastare fastly and to spread l'impasto like for the gnocchi, forming
that is of the grissini and cutting them in pezzetti large more or less
how much one nocciola and dispondendoli on very infarinato tagliere and
dusting them of flour so as to not to make to attack them l'uno with
l'altro.
At the moment to fry them (in strutto preferibilmente), porli in a sieve
and to shake them so as to to eliminate the flour in excess.
To fry the struffoli a po' for time, being attention not to make to
scaldare too much l'olio (the struffoli they would blacken becoming
bitter).
During the frittura, to be well attention to the foam bubbles that are
formed nell'olio warm as a result of the contact of the flour of which
they are impregnates the struffoli to you.
In order to avoid that l'olio strasbordi it is better to equip itself
than a fan and "sventolare" the frying pan: this will help not to make
to form of the too much large bubbles avoiding dangerous oil falls on
the flame.
Once cooked - the struffoli must assume a golden aspect but not
particularly coloured - to pull them outside dall'olio with one
schiumarola and porli in a plate covered from absorbent paper (for this
operation it would be better to use paper straw but, in lack, puł us to
please itself of paper from kitchen).
To prepare the honey then pouring it in a enough capiente pot and making
it to scaldare to low temperature until when attention is not liquified
(also not to make to burn it here). To pour to you therefore within the
struffoli and to stir them until when they are not well impregnate you
of honey. To pour therefore a third party approximately of the
confettini and the candita fruit cut pezzettini and stirring delicately.
To take therefore the capacity plate, you put to the center an empty jar
(servants in order to facilitate the formation of the hole centers them)
and to arrange the struffoli tutt'intorno to these (using also the
hands, if necessary, purchč leggermente bathed) so as to to form one
rubber ring. Then, to still warm honey, to take confettini and the
fruits candita remaining and to scatter it on the aesthetically
gradevole struffoli so as to to try to obtain an effect.
When the honey is made solid, to delicately remove the jar from the
center of the plate and the struffoli served.
Dave